Banana Cream Pie

This Banana Cream Pie is made with a super easy homemade custard and layers of bananas.

If you’re looking for a good homemade banana pie recipe, this Banana Cream Pie is for you.

BANANA CREAM PIE

A couple of weeks ago we celebrated Pi Day, March 14th. 3.14 is the digital reading for March 14th and constant for the symbol Pi. It has become an unofficial holiday only to be celebrated with…wait for it…PIE!

This day, however, means so much more to us than an excuse to eat pie. A year ago my sister-in-law Kimi received a heart transplant on this very day.

It’s a day filled with a lot of emotion. A second chance at life for Kimi and a day of remembrance for her donor and her family.

Besides Thanksgiving, I rarely take the time to make a pie but a new tradition has been started. My friend Brittany gave me her banana cream pie recipe and I absolutely loved it.

You know I hate making pie crusts. In fact, I’m quite terrible at it. But this crust was a no brainer.

It has Crisco in the crust which I’m usually totally against, but it does make for an amazingly easy crust with the perfect texture.

I tried rolling this pie crust but since the dough is so soft I eventually just placed it in the pan and kind of pressed it on the bottom and up the sides.

Crimp the sides for that classic crust look. You want to bake it until it’s golden brown.

Next fill it with 3 bananas and a super easy filling. Homemade custards usually terrify me but this one is super straight forward. I made this cake from start to finish in under an hour.

Instructions

In a food processor add the flour, shortening, and salt. Pulse until shortening is combined. If you don't have a food processor you can cut in the shortening by hand with a knife.

Add the egg, cold water, and vinegar and pulse until incorporated. If doing by hand, cut it in with a fork.

Divide the mixture into two balls. The recipe makes enough for two crusts so reserve the other ball for later or freeze if using later.

Press dough into a 9" pie pan and pinch the edges of the crust like shown above.

Bake for 10-12 minutes or until golden brown.

For the filling: Add the sugar, flour, and salt to a medium saucepan. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. Cook for 2 minutes.

Remove from heat. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons). This brings the temperature of the eggs up so that when they are added into the pan they don't scramble. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.

Remove mixture from heat and add the butter and vanilla.

Transfer to a separate bowl. Allow mixture to cool to room temperature.

Slice bananas and place them in the pie crust and add the filling on top.

For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don't whip too much or you will end up will cottage cheese looking whipped cream.

Spread the whipped cream over the top of the filling and chill unto ready to serve.

So grateful that everything is well for your sister! Pie is a great way to celebrate! I remember eating banana cream pie as a kid with vanilla wafers :)!
This looks great and easy! I am not the best at pie crust too :)!

Haven’t made a cream pie for ages. I know a family who lost there son at a young age in a car wreak and he donate his organs to someone and this did help with the grieving.
Nice blog. I found it though Facebook and at end of each month I like to adventure out and visit different and new blogs.

First and most importantly—OMG in regard to your sister in law. That is really really big in the web of life
events! A story with a happy ending is like a good banana cream pie. I was bowled over with the comment by the person who had never had banana cream pie before. Boy howdy doe she have a wonderful experience on her path. Unfortunately Crisco does make a good pie crust. Everything in moderation is my motto. So this works. It looks and I know it tastes delicious.

Just wanted to say I made this pie as soon as I got the email about it, it did not disappoint!!! I had never made a homemade custard before, what have I been doing for the last 30 years!? Lol so good, thanks for sharing!!!

I’m not very good at going back to comment on food blogs after I’ve tried their recipes, but I HAD to come back and say thank you. I made 3 cream pies last week – 2 of them were banana cream pies. Your recipe was the quickest and tasted by far the best. I’ve always liked banana cream pies, but this recipe has officially bumped it up to my pie love list. I’m even volunteering to bring desserts to different functions just so I can make this pie again. Thank you for such a delicious recipe!

I made this banana cream pie for a family birthday. I was nervous since I don’t bake pies often and have never made a banana cream pie but this was straightforward and so tasty! I was tempted to make one of those “cheat” pies with the banana pudding mixes but I decided to go for the homemade version and am so glad I did! Love this recipe!

I have never had banana cream pie.
I made it last week ant wow it’s so good !!
Only i have one question.
The vanilla in the curstard is it fresh vanilla of an extract like in the cream? i used the extract for both and it tasted good

I make this pie (with a different crust), and sometimes it comes out perfect. Other times, its terrible. The reason why is because the recipe says butter. You should use unsalted butter, but the recipe doesn’t specify that. Also, I cut out the salt as well.